Start out by pressing the tofu. To do this, gently squeeze liquid out of the tofu, then wrap it in several layers of paper towel or a clean kitchen towel. Place a medium weight canned good on top of the tofu block and let sit for about 15-20 minutes.
Unwrap the tofu and cut into slices about 1/4 inch thick. Trim the long side of the tofu so that your slice is about the same size as an English muffin. Cut one slice for each sandwich you plan to make.
Place the tofu into a covered storage container with enough soy sauce to cover. let sit for 2 or 3 minutes.
Heat oil in medium - large skillet over medium heat. Remove tofu from soy sauce marinade and place into pan. Pan fry for a few minutes on each side, more or less to taste. Anything short of burnt will work great.
While the tofu is frying, divide the Gimme Lean sausage into (approx) 1/4 inch thick patties also the size of the English muffin. Fry these in olive oil (in a second pan) for a couple of minutes on each side (again, as long as they aren't burnt you're in good shape).
When the "sausage" patties are almost done, cover each one with a slice of vegan cheese. To get it to melt, add a few drops of water to the pan and cover with a lid. It will melt in just a few seconds.
Ok, the hard part is over! Assemble your delicious breakfast sandwich. Layer ketchup, nutritional yeast and sprouts on the toasted English muffin. Add the tofu and "sausage" patty and eat up!